Mushroom meals so magic, your kids will eat them too!

A recent study published in the International Journal of Humanities and Social Science found that “the act of cooking improves a person’s well-being and is associated with life satisfaction,” which could explain why everyone is hitting the kitchens during lockdown.  

Since mushrooms are versatile and good for your immune system, we’ve rounded up some recipes that are easy to make, and delicious too.

Mushroom and fish blended fish cakes  

Serves: 4 

Ingredients:  

250g fish, steamed and flaked
250g button mushrooms, chopped and pan-fried
2 spring onions, finely sliced
1 small potato, cooked, peeled and diced
1 egg
Oil for frying 

For the adults: 

50ml Greek yoghurt
20ml mayonnaise
10ml lemon juice
Lemon to serve 

Method: 

  • In a bowl, mix the fish, mushrooms, onion, potato and egg together. Season with salt and pepper.  
  • Form cakes with your hands and set aside. 
  • Heat oil in a pan and fry cakes on both sides until golden and cooked through. 
  • Place onto kitchen towel to drain and serve with your child’s favourite sauce. 

For the adults: 

  • In a small bowlmix the yoghurt, mayonnaise and lemon juice together. 
  • Serve the fish cakes with the sauce and the fresh lemon.  

Mushroom and chicken meatballs with marrow pasta 

Serves: 4 

Ingredients: 

10ml olive oil
350g button mushrooms, finely chopped
2 skinless and boneless chicken breasts
1 handful chives, finely chopped
125ml dried bread crumbs
1 egg
1 red onion, finely chopped
2ml salt
2ml pepper
4-6 baby marrows
Micro herbs to serve
½ punnet baby button mushrooms, halved and sautéed to serve 

Method: 

  • Preheat the oven to 180°C. 
  • Heat the olive oil and sauté the mushrooms until golden, set aside. 
  • Use a large chef’s knife and finely chop the chicken until it resembles a very rough mince consistency. 
  • Transfer the mushrooms into a bowl and add the chicken, chives, bread crumbs, egg, red onion, and season with salt and pepper. Mix together well and form the meatballs to your preferred size, place the meatballs onto a baking tray and brush with a little olive oil. Bake in a preheated oven for 10 to 12 minutes, depending on size. 
  • Make the marrow pasta by finely slicing with marrows lengthways either using a sharp knife or mandolin slicer, then slice them again to form long thin strips of marrow, try to avoid the centre where the seeds are. Place the marrow into a pot of simmering salted water and allow to simmer for just over a minute or until the marrow is tender, immediately pour off the hot water and run cool water over the marrow. Just before serving, pour off the cool water and heat it up in the pot. 
  • To serveplace the heated marrow onto the serving plates, top with the meatballs and serve with micro leaves and the halved baby mushrooms (you can leave these out if you prefer). 

Cooks tip: If baking the meatballs is not suited to you, you can also shallowfry them.  

Mushroom and mince linguine 

Serves: 4-6 

Preparation time: 35 minutes 

Ingredients: 

15ml olive oil
1 onion, finely chopped
250g lean beef mince
250g button mushrooms, chopped and pan-fried
1 can chopped tomatoes
15ml tomato paste
5ml Italian herbs
1 package pasta, cooked according to pack instructions 

Method: 

  • Heat the oil in a pot, add the onion and sauté until glossy. Add the mince and allow to brown. 
  • Add the mushrooms, chopped tomatoes, tomato paste and Italian herbs.  
  • Allow to cook together for 15 minutes. In the meantime, cook the pasta. 
  • To serve, spoon generous amounts of mushroom and mince sauce onto the pasta. 

 Cooks tip: Use wholewheat pasta as a healthy alternative. 

“Fresh mushrooms have a meaty texture and unmistakable umami flavour that make meals more satisfying.” 

Shepherds pie 

Serves: 4 

Preparation time: 35 minutes 

Ingredients: 

50ml olive oil
1 onion finely chopped
250g lean lamb mince
250g button mushrooms, chopped and pan-fried
1 tomato, cubed
1 carrot, peeled and grated
125ml peas
50ml chutney (optional)
15ml Worcestershire sauce (optional)
4 medium potatoes, finely sliced 

Method: 

  • Heat the oil in a pot. Add the onion and sauté until glossy. Add the mince and allow to brown and then add the mushrooms, tomato, carrots and peas.  
  • Add the chutney, Worcestershire sauce and season to taste with salt and pepper. 
  • Allow to cook together for 15 minutes. 
  • Place into small bowls and top with the sliced potato.  
  • Place into an oven preheated to 180°C and bake until potato is cooked through and golden. 

Cooks tip: For a cottage pie, use beef mince instead of lamb mince. 

Source: South African Mushroom Farmers’ Association